Spiced Ruby And Emerald Indian Pepper Relish - Chutney

• 3 green peppers, cored, seeded and diced
• 3 red peppers, cored, seeded and diced
• 1 lb onion, skinned and roughly chopped
• 1 lb tomatoes, roughly diced
• 1 lb cooking apple, cored, peeled and chopped
• 3/4 lb demerara sugar or 3/4 lb brown sugar
• 2 teaspoons ground allspice
• 2 teaspoons nigella seeds, black onion seeds
• 1 teaspoon ground green peppercorn
• 1 teaspoon mustard seeds
• 3/4 pint malt vinegar

1. Place all the prepared vegetables and fruit into a large preserving pan.
2. Add the spices, sugar and vinegar and give them all a good stir.
3. Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).
4. Remove from the heat, pot and cover straight away.
5. Label and store in a cool, dry and dark place for up to 1 year.

green peppers, red peppers, onion, tomatoes, cooking apple, sugar, ground allspice, nigella seeds, ground green peppercorn, mustard seeds, malt vinegar

Taken from www.food.com/recipe/spiced-ruby-and-emerald-indian-pepper-relish-chutney-254269 (may not work)